Spaghetti with mussels and cuttlefish

Spaghetti with mussels and cuttlefish

Spaghetti with mussels and cuttlefish are a sea dish with the typical taste of Mediterranean cuisine. The secret to prepare a good plate of spaghetti with mussels and cuttlefish is to use ingredients fresh and excellent in quality; since the cooking time are very fast this dish will prove to be a dish so much fresh as quick to prepare and absolutely one of my favorites.

Servings: 4

Ingredients:

11 oz Spaghetti

2 Cuttlefish medium size already clean and cut into pieces

2 lb 4 oz Mussels

10 Ripe tomatoes

1 Clove of garlic

1 Bunch of parsley

1 Bunch of basil

4 spoonfuls Extra virgin olive oil

Half cup of white wine

Freshly ground black pepper

Salt

Preparation:

Blanch the tomatoes, peel, remove the seeds and cut into pieces.

Wash parsley and basil, peel the garlic and chop to form a rather coarse pesto (a).

Sauté the olive oil with half of the pesto, then add the cuttlefish and cook a few minutes (b).

Deglaze with the wine and add tomatoes, some basil leaves and the water from the filtered mussels (c).

Cook for 15 minutes.

Now add the fruits of the mussels and cook for another couple of minutes (d).

In a pan, bring to boil plenty salted water and cook the spaghetti al dente.

Drain the spaghetti and pour in the pan with the sauce (e).

Stir-fry the spaghetti adding a round of oil and the rest of the pesto (f).

Serve the spaghetti with mussels and cuttlefish hot and steaming garnishing with some leaves of fresh basil and a light sprinkling of black pepper.